Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-02-18

down to preside with flushed fsce snd
feeling III worry which i.
| not provocative of cleerfulness q
!, good appetite. There is crest dea
, said OF Toman's annoyances, but the lifs
of man is by no means exempt, vet be
|! being by nature more reticent, the wife
herself often fails TO appreciate the neces
sity of a well ordered meal and tidy
cheerful body TO dispense the bright.
ness of that home. Theo knew the sItus
ton and without any airs of msrtyrdom
accepted it, for which | was grateful
About O'Clock the accomplished COOK
presented herself st my door, saying
81 reckon I'll leave; | don't seem tC
suit" Whether my quiet acGuies cence
surprised her or not DO not know. She
fingered moment as if expecting g pre-
test, out as none came, she went out
with somewhat of 2l sir Of injured dig
nifty: leaving 70 me the task Of getting
our tea. As this IS generally & light meal,
and as much of it as possible is prepared
while dinner is cooking, it vii! be Il light
LABOR. As punctu8lity both in serving
and attendance renders meals so nUcn
pleassuter thu. l mus Iav down the pan
and go about M work, On my resurn l
will give you the bill of fare and the sac
cess attending my efforts.
Ten o'cIock-My tea was s success, the
table set with care, and all bright and
clean. More than repaid the extra exer-
ton. Instead Of details VIII append nv
mode of preparation Of the dishes. In a
few days | expect TO have tie do7 este
machinery re-adjusted, and then I shall
expect the promised visit.
SPICED BEEF TONGUE
/ Rub into each tongue mixture made
OF half pound OF brown sugar, piece
OF saltpeter the size of pea, and table
spoonful OF ground cloves put it in a
brine made Of three-quarters OF pound
OF salt to two quarts OF water and keep
covered. Pickle two weeks, then wash
well and dry with g cloth; roll out thin
paste made of -four and water, smear it
ell over the tongue and place in pan to
bake slowly; basic well with lard and hot
water; when done scrape eff the paste
and skin.
FLAKY SODA BISCUIT,
Mix together quart of very dry flour,
a teaspoonful CT baking soda, two of
cream of tartar, and saltspoonful of
salt; pass through g sieve, then chop in
two ounces of butter or lard, and mix
quickly with milk to make very soft
dough. Flour the board well, roll out,
sprinkle with four, double over and roll
out again; cut into biscuits half an inch
THICK. Bake in very hot oven about tif-
teen minutes
FRENCH PANCAKES.
Put haIf e pint OF milk, two oQrces Of
butter and two ounces of powdered sugar
into saucepan to become hot, but DO
not let it boil. Beat two eggs and two
ounces Of -four together, and when quite
thick add the milk, sugar and butter, and
mix al we'll together. TAX four saucerS,
warm and butter them, pour the mixture
into them and baka IN 9 quick oven for
twenty minutes. When done remove the
pancakes from the saucer: spread lam
over half Of them, and turn the other half
on the top.
TEA CAKES.
Que dozen eggs, one pound OF butter,
one pound OF sugar, one pound half Of
-four, one half ounce of nutmeg and mace
each, two pounds OF clean, dry currants;
II the currants are added damp they will
make the cake heavy. These cakes can
be baked in small shapes or in large tin,
and cut in squares they are far nicer than
most other tea cakes. Ice If you wish.
CHARLOTTE RUssEs AND CREAM.
Charlotte Russe-Taze a two-qusrt
mold; line with lady tingers put pack
age of gelatine in half pint OF cream
sWeetened with seven ounces of sugar;
set over the fire 10 dissolve; add two
pints of rich cream to the mixture; set
on Ice until cool; pour into the mold; /.
ornament the top with whipped cream or
or meripgue; set on ice.
Plain Charlotte Russe-Cut slices of
sponge cake and tit in the bottom of 9
mould; ill with cream made of one pint !
Of whipped cream favored with vanilla;
add two eggs and half pound of puiver-
lied sugar. Mix and set on ice.
Rich Charlotte Russe-Teke two pints
of ricn milk and soak three-quariers Of a /
package of ge!&tine in it; make custard .
of quart OF milk, pound Of sugar, and .
the yelks OF eight eggs; add the gelatine .
and two teaSpoOrsful OF extract Of vanilla. !
When it begins TO CONCEAL stir in quart
of rich cream, whipped to froth. Line
the mold with stale sponge cake; SCI in
ice.
Lemon Charlotte Russe-Split ten dozen
lady fingers, or use slices Of any kind of
cake; lay in 3 mold. Put half OF box of
gelatine into pint of milk; set where
it will dissolve; whip three pints of cream
to froth; beat the yelks of three eggs
and mix half pound of sugar; then beat
the whites and add them; strain the
gelatine over them; stir quickly; mix in
the cream; flavor with the juice of ten
lemons; pour in mould. Set on ice;
orn ameDt the top with whipped cream.
Charlotte Russo without Eggs-Make a
pint of calves foot jelly, sweeten with
half pound of sugar, whip q pint of
cream, add the grated rind Of one lemon
and the juice Of two. When it begins to
-hicken pour in e mold lined with sponge
cake.
Souttle Russe-Boil three plnts of milk,
half box Of gelatine and four eggs.
Sweeten and flavor. Stir in the whites
If four eggs, beaten stiff. Pour in molds
md eaten with whipped cream
Hamburg Cream-Beat the yelks of {
light eggs with teecup of sugar; CRATE J
he juice and rind of two lemons, put in
IAN and stir three minutes, take from the {
Ire and add the beaten whites Of the eggs. 1
When cold serve in glasses Courier S
Journal. {